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Overhead bowl of cranberry orange sauce with whole cranberries, orange peel curl, rosemary, and a jar of sauce beside it.

Cranberry Orange Sauce

A jammy, whole-berry cranberry orange sauce made with fresh cranberries, sugar, and fresh orange juice and zest. It is the cranberry sauce recipe with orange juice to make a day or two ahead for Thanksgiving, in 15 minutes on the stovetop.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8 (about 2 cups)
Author: Shilpa

Equipment

  • Medium saucepan
  • Microplane zester
  • Citrus juicer

Ingredients

  • 12 ounces fresh cranberries one standard bag, rinsed and picked over
  • 1 cup granulated sugar
  • 2 large navel oranges zested and juiced (about ¾ cup of juice and 1 tablespoon of zest)

Instructions

  • Zest both oranges with a microplane, taking only the orange layer and none of the white pith, and set the zest aside.
  • Juice the oranges to get about ¾ cup of juice.
  • Combine the cranberries, sugar, and orange juice in a medium saucepan and stir to coat the berries. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  • Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until most of the cranberries have burst and the liquid is glossy and lightly thickened.
  • Press a few berries against the side of the pan with the spoon for a jammier sauce, or leave them whole for more texture.
  • Remove the pan from the heat and stir in the orange zest. Let the sauce cool in the pan for 30 minutes. It will thicken as it cools. Serve at room temperature, or transfer to a jar and refrigerate.

Notes

  • The sauce looks loose when it comes off the heat and sets as it cools. If it is still thin after cooling completely, return it to the pan and simmer for 2-3 more minutes. If it sets too thick, stir in a little orange juice to loosen it.
  • Make ahead: keeps in an airtight container in the refrigerator for 7-10 days. Use a clean spoon each time you serve it. The flavor is best from day two.
  • Freeze: up to 3 months in a freezer container with headspace. Thaw overnight in the refrigerator and stir.
  • Frozen cranberries work without thawing; add 2-3 minutes to the simmer.
  • Granulated sugar is recommended. Light brown sugar or maple syrup can be used for a different flavor, but they change the sweetness and consistency.
  • Add the zest off the heat. Simmering it, or getting pith in it, makes the sauce bitter.

Nutrition

Calories: 133kcal | Carbohydrates: 34g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 93mg | Fiber: 2g | Sugar: 30g | Vitamin A: 112IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 0.2mg
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